Spend this weekendslidin' dirty
May 26, '16
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Don’t spend your Memorial Day weekend letting your creepy uncle serve limp hot dogs and hockey puck hamburgers. Instead, whip up a batch of BBQ Bean Sliders with Celery Seed Slaw from our book TK2:Party Grub (LINK) and show people you’ve got some goddamn standards.

Wanna take it up a notch? Here’s the recipe for the grilled corn AKA elotes because we can’t just leave you hanging like that. Buy the book though, shit is lit. 


Makes 6 ears of corn 

6 ears of corn, silk removed and husks pulled down

2 bulbs roasted garlic*

¼ cup olive oil

pinch of salt



1 tablespoon olive oil

1 cup panko bread crumbs

zest of 1 lime

¼ teaspoon salt

¼ cup of cilantro

paprika for sprinkling

1. Warm up your grill to a medium high heat. Throw the garlic cloves from the bulbs, papery skin removed, along with the olive oil and pinch of salt into a food processor and run that shit until it forms a paste. Or use a jar and do that shit with a fork, up to you. Either way, put the mixture in a jar and set it aside.

2. In a medium sauté pan warm up the tablespoon of olive oil over a medium heat. Add the panko, stir it around until everything is coated in oil, and keep stirring until it starts to look all toasty and golden brown in there, about 3 minutes. Turn off the heat and add the lime and salt, stirring until all that’s combined.

3. Throw the corn on the grill and brush over the garlic oil mixture. Close the lid and let that shit roast for 5 minutes on each side, rotating and brushings on more of the oil as you go. When every side has some good-looking char marks, take them off the grill. Sprinkle the toasted bread crumbs over each cob, toss on the cilantro, then shake on a little paprika to make those motherfuckers look legit. Serve right away. 

*Don’t know how to roast that shit? Google it or look it up in either of our books.

Spend this weekendslidin' dirty